Six-Spice Oatmeal Cookies

From Gourmet Magazine's Diary of a Foodie. Cooking time includes cooling time.

• Ready In: 1 hr 55 mins
• Serves: 30
• Yields: 60 cookies

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  teaspoon ground cinnamon
• 1  teaspoon  freshly grated nutmeg
• 1  teaspoon ground ginger
• 1  teaspoon ground cumin
• 1  pinch ground cloves
• 1  pinch cayenne
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup unsalted butter, softened (2 sticks)
• 1  cup  packed brown sugar
• 1  large egg
• 1  teaspoon vanilla
• 3  cups old fashioned oats or 3  cups  quick-cooking rolled oats
• 1  cup raisins

Directions

1. Put oven rack in middle position and preheat oven to 375°F.
2. Sift together flour, spices, baking soda, and salt into a bowl. Beat together butter and sugars in a large bowl with an electric mixer until light and fluffy, then beat in egg and vanilla. Add flour mixture and slowly beat until just combined well. Stir in rolled oats and raisins (dough will be stiff).
3. Working in batches, drop dough by level tablespoons about 2 inches apart onto an ungreased baking sheet and bake until golden, 8 to 10 minutes. Cool cookies on baking sheet 1 minute and transfer to racks to cool completely.